Sunday, June 26, 2016

Chocolate Bundt Cake

When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!


For the cake

    • 8 ounces (2 sticks) unsalted butter, plus more for pan
    • 2 1/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 cup milk
    • 1/2 cup sour cream (4 ounces)
    • 1 1/2 cups sugar
    • 4 large eggs
    • 1 teaspoon pure vanilla extract

For the glaze

    • 3 ounces bittersweet chocolate, chopped
    • 1/2 cup heavy cream
    • 2 tablespoons unsalted butter


Make the cake: 

Preheat oven to 325 degrees. 

Prepare a 14-cup Bundt pan with butter.

Whisk together flour, cocoa,baking soda, and salt in a large bowl

Mix milk and sour cream in a glass measuring cup.

Using an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beat well after each addition.  Add vanilla. 

Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture beginning and ending with the flour.  Beat until just combined.

Transfer batter to prepared pan. 

Smooth top with an offset spatula. 

Bake until a toothpick comes out clean, about 55 minutes. 

Transfer pan to a wire rack and cool completely.

Make the glaze: 

Place chocolate in a heatproof bowl. 

Bring cream to a simmer in a small saucepan. 

Pour over chocolate and let stand 2 minutes. 

Add butter, and mix until smooth. 

Let stand, stirring occasionally, until slightly thickened. 

Pour glaze over cake.


The version of this cake originally featured in the December 2008 issue of Living called for 2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and 3/4 teaspoon salt. 

The 2008 version of the cake also called for an optional 1/2 cup chopped walnuts, folded into batter after flour mixture is incorporated, and an optional 2 tablespoons Cognac or rum in the glaze, added at the same time as the butter.

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